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Aromatic Christmas Ham

There’s no absolute need to have a cold Christmas ham on a welcome table, but there are few sights more seasonally cheering. I like to have some of the sweet, salty pink meat carved, and some still clove-studded and gorgeously whole, as a joint, on a wooden board. Obviously, it is fabulous hot, too.



If you feel like adding the Christmas Chutney, by all means do (see p.235); I would. Though any number of other condiments in that chapter might also be a good match. Shop-bought
mango chutney is certainly not infra dig – or not in my house – and I definitely need English mustard with this. Those who like it less hot could turn to the Redcurrant and Wholegrain Mustard Sauce (a quick stir-up, no cooking) on p.67, perhaps using cranberry jelly (if already using in the glaze) in place of the redcurrant.

Aromatic Christmas Ham

FOR THE GLAZE:

Notes




Extract from the book Nigella Christmas by Nigella Lawson, rrp $69.95. Copyright Random House 2008

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Angus Hughson

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Aromatic Christmas Ham.

 
 

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Posted by Ines2 • 5y ago • Report
i have decided that nigella has to come live with me! that's it.
Posted by thunderoz • 6y ago • Report
sounds very tasty, we will be trying this recipe this christmas so thanks in advance